Lamb satay with apricots

Marinade

Abpricot chutney

Mix the wine vinegar, honey, olive oil and spices in a roasting tin. Put the lamb and the chopped vegetables in the marinade. Cover and put in the fridge for at least 12 hours, preferably 24 hours.
Steep the apricots for 10 minutes in boiled water and drain.
Thread the meat and vegetables onto the skewers, alternating the meat with the onion, sweet peppers and apricots. Heat the oven, grill or barbecue.
Roast the skewers until the meat is cooked medium (this takes very little time because the meat is already tender from the marinade).
Meanwhile, reduce the liquid from the marinade to half its original volume. Pour the marinade over the meat and serve with the apricot chutney.
Apricot chutney: Steep the apricots and dates in boiled water for 10 minutes, then drain them in a colander. Mince the garlic and ginger. Pour the vinegar, water and sugar in a heavy-bottomed pan. Add the star anise and cinnamon. Bring the ingredients to a boil. Add the dried apricots and dates to the boiling liquid and then lower the heat. Allow the ingredients to slowly reduce for 2 hours, stirring occasionally. Add some water to the pan when necessary. Turn off the heat.
When the fruit has cooled down, blend the mixture until completely smooth.
Mix the raisins into the chutney. Season with some sugar and vinegar. If you want a spicy chutney, stir in some finely-chopped, fresh chili pepper.